Key Takeaways
- 🥧 London’s cult-favorite Willy’s Pies is popping up in NYC for one day only on February 22, with bookings opening on February 11, bringing classic British comfort food with restaurant-level technique.
- ⏰ Last year’s pop-up sold out in under 24 hours, and this year’s menu keeps it focused with a single star dish: a chicken, pancetta, and tarragon pie served with mash, gravy, and buttered greens.
- 🇬🇧 Founded during lockdown, Willy’s has grown to produce 10,000 hand-pressed pies a week while championing the idea that pies can be elevated, thoughtful, and unforgettable.
New York City has no shortage of pop-ups — art, culture, immersive experiences, you name it. On Sunday, February 22, 2026, something unmistakably British is wafting across the borough as London’s cult-favorite pastry masters, Willy’s Pies, land in New York for a one-day-only pop-up at Brooklyn bar Layla. This isn’t Willy’s first rodeo in the Big Apple. Last year’s pop-up sold out within 24 hours, and this year’s menu sticks to a single, focused offering: a chicken, pancetta, and tarragon pie, served the proper way — with mash, gravy, and buttered greens. It’s classic British comfort food, executed with restaurant-level craftsmanship and precision.
While you can’t get your hands on these mouthwatering pies just yet, bookings open on Wednesday, February 11, 2026, so mark your calendars. Most pies are priced at around $7 each, with bundle options available, including a 12-pack for approximately $56. Come for the pie, stay for the craft, and leave wondering why you ever underestimated this humble British classic.
Willy’s founders, Will Lewis and Josh Hill, will also make appearances at the event. Willy’s Pies began in March 2020 as a lockdown project after Lewis was furloughed from his chef job and decided to channel his frustration into pastry. Working out of his East London home kitchen, Lewis began hand-making pies, selling them via Instagram and delivering them by bike with his housemate. What started with just 15 pies quickly scaled into a full-fledged, chef-led business now producing around 10,000 pies a week — all still hand-pressed, made with in-house stock, and filled with high-quality British and Irish meat…